Red snapper baked on a bed of tomatoes and onions

This was the first time for me to make red snapper. I’ve tasted it before but I couldn’t tell you when or how it tasted. I have a hard take telling different kinds of fish apart. Tilapia is the only fish I’ve cooked for over a year, thought I’d try a different one.

wash and pat dry

I found this recipe online at this link. I didn’t have many of the ingredients at the time so I made some substitutes and left others out completely.

I also made one change that I regret. She uses one stuck of butter in her’s, which is equivalent to a cup. I thought that was a bit too much butter, so I oiled the fish instead with a little olive oil and then added much less butter later.

What I didn’t know at the time is that red snapper is a fatty fish. So adding any oil or butter needs to be done with a bit of plan. In the end it tasted fine but it was a bit too oily for my taste.

cut to serving size pieces, rub with a bit of olive oil and season with saltI rubbed the inside of the baking dish with garlic, cut the garlic in half and use the cut side to rubarrange a layer of sliced tomatoes and onions, sprinkle with saltarrange the fish on top, sprinkle some paprika, and put a drop of butter and a piece of garlic onto of each piece of fish

Bake in the oven covered with foil at 180°C for about 12 minutes or until cooked. Then uncover it and let it brown for two minutes or so. You can use the grill setting if you have it.

ready!served it on slices of the leftover homemade bread, he wasn’t particularly hungry this day, just wanted something light.